Rice salad with herbs and lemon dressing – a detailed recipe cooking. 
The photodishes: Kon Pulos Time: 50 min. Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 lemons
- 1/4 Art. vegetable oil
- 2 tbsp. long grain rice
- 2 tbsp. l rice vinegar
- 2 tsp light brown sugar
- Coarse salt and freshly ground pepper
- 1/2 medium red onion, chop thin half rings
- 1 medium-sized carrot, cut into thin strips
- 1 medium cucumber, peel and chop cubes
- 1/2 tbsp. minced salted roasted peanuts
- 1/2 tbsp. chopped fresh cilantro
- 1/2 tbsp. chopped fresh mint
- 1/2 tbsp. chopped fresh basil
- 1 bunch of watercress lettuce, stalks removed, tear leaves hands
Recipes with similar ingredients: lemon, rice, rice vinegar, sugar brown, red onion, carrots, cucumbers, Peanuts, cilantro, mint, basil, watercress
Recipe preparation:
- Cut the zest with a thin layer from one lemon. Put half zest in a pan, add vegetable oil and fry at medium temperature, about 5 minutes Remove from the stove and a little cool.
- Boil rice with the remaining lemon zest in salted water until tender. Drain and transfer to a large bowl, remove zest. Cool rice to room temperature.
- Prepare dressing: squeeze the juice of two lemons into a bowl. Add vinegar, brown sugar, 1 1/4 tsp. salt and 1/2 tsp pepper, stir by dissolving sugar. Remove the zest from lemon oil and add to the dressing, mix. Add onion and dressing leave to marinate for 15 minutes.
- Add carrots, cucumbers, peanuts, cilantro, mint to the bowl of rice, basil and cress salad. Add salad dressing with onion and mix gently.
